Instructions for Making Beef Wellington Beef Wellington

Instructions for Making Beef Wellington Beef Wellington is a luxurious and mouth-watering dish that combines tender beef, savory mushrooms, and crispy pastry, creating an unforgettable dining experience. Here’s a simple guide to making this impressive meal at home. Ingredients: 2 lb (900g) beef tenderloin Salt and pepper to taste 2 tbsp olive oil 2 cups mushrooms, finely chopped 1 tbsp Dijon mustard 8 oz prosciutto slices 1 package puff pastry 1 egg, used as an egg wash Instructions: Prepare the Beef: Begin by seasoning the beef tenderloin with salt and pepper. Sear the beef on all sides until it is browned in olive oil over high heat. Remove the beef from the pan, let it cool slightly, and brush with Dijon mustard for extra flavor. Mushroom Duxelles: In the same pan, sauté the chopped mushrooms over medium heat until the moisture evaporates and they become a dry, thick paste. This will form the base of the filling. Let it cool before proceeding. Assemble the Wellington: Lay a sheet of plastic wrap on a flat surface. Arrange the prosciutto slices in a layer, then spread the mushroom duxelles evenly over the prosciutto. Place the beef on top and roll it up tightly, ensuring the beef is fully encased in the prosciutto and mushrooms. Wrap with Pastry: Roll out the puff pastry and place the wrapped beef on top. Fold the pastry around the beef, sealing the edges. Brush with an egg wash. Bake: Preheat the oven to 400°F (200°C). Bake the Beef Wellington until golden brown, about 25 to 30 minutes. Before serving, let it rest for ten minutes.